CN105433356B - The preparation method of Chinese prickly ash Chinese olive thick chilli sauce - Google Patents
The preparation method of Chinese prickly ash Chinese olive thick chilli sauce Download PDFInfo
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- CN105433356B CN105433356B CN201510953288.9A CN201510953288A CN105433356B CN 105433356 B CN105433356 B CN 105433356B CN 201510953288 A CN201510953288 A CN 201510953288A CN 105433356 B CN105433356 B CN 105433356B
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Abstract
The present invention relates to food processing technology fields, more particularly to the preparation method of Chinese prickly ash Chinese olive thick chilli sauce, edible oil is heated up to 80 DEG C~100 DEG C, the Chinese prickly ash Chinese olive of bruised ginger and crushing is added, the capsicum of crushing is added after 5~8min of stirring, soya sauce, salt is added after stirring 2~5min, monosodium glutamate, garlic granule is added after stirring 2~5min, it takes the dish out of the pot, dispenses after mixing evenly.Thick chilli sauce is made in Chinese prickly ash Chinese olive by the preparation method of Chinese prickly ash Chinese olive thick chilli sauce provided by the invention, extends Chinese prickly ash Chinese olive edible time, and the numb taste with the distinctive pungent of thick chilli sauce and Chinese prickly ash.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to the preparation method of Chinese prickly ash Chinese olive thick chilli sauce.
Background technique
Chinese prickly ash (Zanthoxylum Bungeanum Maxim) is Rutaceae (Rutaceae) Zanthoxylum (Zanthoxylum
Linn) plant is that the traditional foodstuff flavouring raw material in China and oil tree, economic value are high.Chinese prickly ash Chinese olive has strong fiber crops
Fragrance, the nutrients such as protein rich in, fat, calcium, iron have the function of middle benefit gas, desinsection analgesic, antipruritic.Chinese prickly ash
Chinese olive can directly cold and dressed with sauce or pickling it is edible, if being directly exposed to air easy to aging, chlorisis after picking.
Summary of the invention
In view of the above technical problems, the purpose of the present invention is to provide a kind of Chinese prickly ash Chinese olive thick chilli sauce preparation method, can extend
Edible time.
The specific technical proposal is:
The preparation method of Chinese prickly ash Chinese olive thick chilli sauce, comprising the following steps:
It is made of following raw material according to weight fraction, 0.2~0.37 part of Chinese prickly ash Chinese olive, 0.2~0.37 part of capsicum, soya sauce
0.15 part, 0.04 part of garlic granule, 0.04 part of bruised ginger, 0.02 part of salt, 0.04 part of monosodium glutamate, 0.15~0.2 part of edible oil；
The moisture that surface is dried after Pericarpium Zanthoxyli fruit expanding stage picking pericarpium zanthoxyli Chinese olive, Chinese prickly ash Chinese olive washing, with pulverizer powder
It is broken；Pericarpium Zanthoxyli fruit picking is generally 25 days or so May, and too early, fruit does not expand sufficiently for picking, and too late, Chinese prickly ash kind skin becomes for picking
Firmly, poor taste.
After capsicum cleans up, surface moisture is dried, removes chilli seed, is crushed with cooking machine；
Edible oil is heated up to 80 DEG C~100 DEG C, and the Chinese prickly ash Chinese olive of bruised ginger and crushing is added, and powder is added after stirring 5~8min
Soya sauce, salt is added after stirring 2~5min in broken capsicum, and monosodium glutamate, garlic granule is added after stirring 2~5min, goes out after mixing evenly
Pot, packing.
Thick chilli sauce is made in Chinese prickly ash Chinese olive by the preparation method of Chinese prickly ash Chinese olive thick chilli sauce provided by the invention, extends Chinese prickly ash Chinese olive food
Numb taste with the time, and with the distinctive pungent of thick chilli sauce and Chinese prickly ash.
Specific embodiment
It is described in conjunction with the embodiments a specific embodiment of the invention.
Embodiment 1
It is made of following raw material according to weight fraction, 0.2 part of Chinese prickly ash Chinese olive, 0.37 part of capsicum, 0.15 part of soya sauce, garlic granule
0.04 part, 0.04 part of bruised ginger, 0.02 part of salt, 0.04 part of monosodium glutamate, 0.15 part of edible oil；
The moisture that surface is dried after Pericarpium Zanthoxyli fruit expanding stage picking pericarpium zanthoxyli Chinese olive, Chinese prickly ash Chinese olive washing, with pulverizer powder
It is broken；
After capsicum cleans up, surface moisture is dried, removes chilli seed, is crushed with cooking machine；
Edible oil is heated up to 80 DEG C, and the Chinese prickly ash Chinese olive of bruised ginger and crushing is added, the capsicum of crushing is added after stirring 8min, stirs
Soya sauce, salt is added after mixing 5min, monosodium glutamate, garlic granule is added after stirring 5min, takes the dish out of the pot after mixing evenly, dispenses.
Embodiment 2
It is made of following raw material according to weight fraction, 0.37 part of Chinese prickly ash Chinese olive, 0.3 part of capsicum, 0.15 part of soya sauce, garlic granule
0.04 part, 0.04 part of bruised ginger, 0.02 part of salt, 0.04 part of monosodium glutamate, 0.2 part of edible oil；
The moisture that surface is dried after Pericarpium Zanthoxyli fruit expanding stage picking pericarpium zanthoxyli Chinese olive, Chinese prickly ash Chinese olive washing, with pulverizer powder
It is broken；
After capsicum cleans up, surface moisture is dried, removes chilli seed, is crushed with cooking machine；
Edible oil is heated up to 90 DEG C, and the Chinese prickly ash Chinese olive of bruised ginger and crushing is added, the capsicum of crushing is added after stirring 7min, stirs
Soya sauce, salt is added after mixing 3min, monosodium glutamate, garlic granule is added after stirring 3min, takes the dish out of the pot after mixing evenly, dispenses.
Embodiment 3
It is made of following raw material according to weight fraction, 0.3 part of Chinese prickly ash Chinese olive, 0.2 part of capsicum, 0.15 part of soya sauce, garlic granule
0.04 part, 0.04 part of bruised ginger, 0.02 part of salt, 0.04 part of monosodium glutamate, 0.15 part of edible oil；
The moisture that surface is dried after Pericarpium Zanthoxyli fruit expanding stage picking pericarpium zanthoxyli Chinese olive, Chinese prickly ash Chinese olive washing, with pulverizer powder
It is broken；
After capsicum cleans up, surface moisture is dried, removes chilli seed, is crushed with cooking machine；
Edible oil is heated up to 100 DEG C, and the Chinese prickly ash Chinese olive of bruised ginger and crushing is added, the capsicum of crushing is added after stirring 5min,
Soya sauce, salt is added after stirring 2min, garlic granule, monosodium glutamate is added after stirring 2min, takes the dish out of the pot after mixing evenly, dispenses.
Claims (1)
1. the preparation method of Chinese prickly ash Chinese olive thick chilli sauce, which comprises the following steps:
It is made of following raw material according to weight fraction, 0.2~0.37 part of Chinese prickly ash Chinese olive, 0.2~0.37 part of capsicum, soya sauce 0.15
Part, 0.04 part of garlic granule, 0.04 part of bruised ginger, 0.02 part of salt, 0.04 part of monosodium glutamate, 0.15~0.2 part of edible oil；
The moisture that surface is dried after Pericarpium Zanthoxyli fruit expanding stage picking pericarpium zanthoxyli Chinese olive, Chinese prickly ash Chinese olive washing, is crushed with pulverizer；
After capsicum cleans up, surface moisture is dried, removes chilli seed, is crushed with cooking machine；
Edible oil is heated up to 80 DEG C~100 DEG C, and the Chinese prickly ash Chinese olive of bruised ginger and crushing is added, and crushing is added after stirring 5~8min
Capsicum is added soya sauce, salt after stirring 2~5min, is eventually adding monosodium glutamate, garlic granule, take the dish out of the pot after stirring 2~5min, dispenses.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510953288.9A CN105433356B (en) | 2015-12-17 | 2015-12-17 | The preparation method of Chinese prickly ash Chinese olive thick chilli sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510953288.9A CN105433356B (en) | 2015-12-17 | 2015-12-17 | The preparation method of Chinese prickly ash Chinese olive thick chilli sauce |
Publications (2)
| Publication Number | Publication Date |
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| CN105433356A CN105433356A (en) | 2016-03-30 |
| CN105433356B true CN105433356B (en) | 2018-12-11 |
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| CN201510953288.9A Active CN105433356B (en) | 2015-12-17 | 2015-12-17 | The preparation method of Chinese prickly ash Chinese olive thick chilli sauce |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107836693A (en) * | 2017-10-14 | 2018-03-27 | 山东小马哥生物科技有限公司 | A kind of Chinese prickly ash sauce and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
| CN103141798A (en) * | 2013-03-24 | 2013-06-12 | 钟伟 | Oilless chafing dish condiment and making method thereof |
| CN103190587A (en) * | 2013-04-16 | 2013-07-10 | 四川金宫川派味业有限公司 | Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning |
| CN103202449A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Spicy hot pot seasoning and preparation method of spicy hot pot seasoning |
| CN104172057A (en) * | 2014-08-19 | 2014-12-03 | 天津春发生物科技集团有限公司 | Green pepper fish sauce and preparation method thereof |
| CN104172092A (en) * | 2014-07-17 | 2014-12-03 | 四川天味食品集团股份有限公司 | Seasoning for Xinjiang stir-fried chicken with big dish, and preparation method of seasoning |
-
2015
- 2015-12-17 CN CN201510953288.9A patent/CN105433356B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
| CN103141798A (en) * | 2013-03-24 | 2013-06-12 | 钟伟 | Oilless chafing dish condiment and making method thereof |
| CN103190587A (en) * | 2013-04-16 | 2013-07-10 | 四川金宫川派味业有限公司 | Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning |
| CN103202449A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Spicy hot pot seasoning and preparation method of spicy hot pot seasoning |
| CN104172092A (en) * | 2014-07-17 | 2014-12-03 | 四川天味食品集团股份有限公司 | Seasoning for Xinjiang stir-fried chicken with big dish, and preparation method of seasoning |
| CN104172057A (en) * | 2014-08-19 | 2014-12-03 | 天津春发生物科技集团有限公司 | Green pepper fish sauce and preparation method thereof |
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| CN105433356A (en) | 2016-03-30 |
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Inventor after: Guo Weizhen Inventor after: Zhao Jingxian Inventor after: Liu Jianting Inventor after: Qin Sujie Inventor after: Zhao Mengjiao Inventor after: Liu Lixia Inventor after: Guo Xiaojun Inventor after: Du Zichun Inventor before: Guo Weizhen Inventor before: Zhao Jingxian Inventor before: Liu Jianting Inventor before: Qin Sujie Inventor before: Zhao Mengjiao Inventor before: Liu Lixia |
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